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Heat 1 tablespoon oil in large skillet over medium-high heat. Add sausage; cook about 10 minutes or until well browned on all sides, stirring occasionally. Remove sausage from skillet; set aside.
Heat 1 tablespoon oil in same skillet. Sprinkle chicken with ½ teaspoon salt; arrange skin side down in single layer in skillet (cook in batches, if necessary). Cook about 6 minutes per side or until browned. Remove chicken from skillet; set aside. Drain oil from skillet.
Heat remaining 1 tablespoon oil in skillet. Add onion and ¼ teaspoon salt; cook and stir 2 minutes or until onion is softened, scraping up browned bits from bottom of skillet. Add bell peppers and garlic; cook and stir 5 minutes. Stir in wine; cook until liquid is reduced by half. Stir in broth, cherry peppers, cherry pepper liquid and oregano. Season with additional salt and black pepper. Bring to a simmer.
Return sausage and chicken along with any accumulated juices to skillet. Partially cover skillet; simmer 10 minutes. Uncover; simmer 15 minutes or until chicken is cooked through (165°F). Sprinkle with parsley.